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pan. Addwine, lemon juice and parsley; stir well. Remove from heat 
andswirl in remaining butter. Adjust seasoning and pour oversteaks.


Makes 6 servings.
Sweet-and-Sour Marinated Steaks
Approximately 3 pounds of your favorite steaks
1/2 cup soy sauce
 1/4 cup packed brown sugar
 1/4 cup pineapple juice
 1/4 cup white distilled vinegar
 1/2 teaspoon garlic salt

1.
Place steaks in a large shallow dish. Combine soy sauce, brownsugar, 
pineapple juice, vinegar, and garlic salt. Stir well andpour over the 
steaks. Cover and marinate for 4 hours in the refrigerator, turning 
occasionally.

2.
Remove the steaks from the marinade. Grill over hot coals for about 5 
minutes on each side, or until done.


Makes 6 servings.
Szechwan Flank Steak with  Cucumber Kim Chee
1 (1/2 to 2-pounds) beef flank steak
 2 tablespoons roasted sesame oil
 3 large garlic cloves, crushed
 1 teaspoon Szechwan peppercorns, finely ground
 1 teaspoon cayenne pepper
 1 teaspoon ground ginger
 1/2 teaspoon salt

1.
In small bowl, combine Szechwan peppercorns,  cayenne,ginger and 
salt.

2.
Brush both sides of flank steak with sesame oil. Sprinkle bothsides 
evenly with garlic and seasoning mixture. Place steak in large self-
sealing plastic bag and refrigerate 2 hours orovernight.

3.
Prepare outdoor grill with hot coals on one side of grill, or heatone 
side of gas grill to hot.

4.
Remove meat from marinade; pat dry.

5.
Sear meat over direct heat 5 minutes on each side. Move meat to side 
of grill not over heat; grill, covered for 20 minutes oruntil meat 
thermometer registers 145*F (60*C) for medium-rare. Let stand 10 
minutes before slicing on the diagonal. Serve with Cucumber Kim 
Chee.


Serves 6.
To Broil: Heat broiler. Place meat on greased broiler-pan rack.Broil 
for about 6 minutes on each side for medium-rare.
Cucumber Kim Chee:
1 tablespoon sugar
 1 tablespoon rice wine vinegar
 1 tablespoon soy sauce
 1 tablespoon roasted sesame oil
 1 teaspoon ground fresh chili paste
 1 garlic clove, finely minced

2 cups seeded and diced cucumbers (1/4-inch dice) 1 bunch green 
onions, thinly sliced
1.  Whisk together first 6 ingredients in medium bowl, addcucumbers 
and green onions; stir to combine. Refrigerate,covered, at least 2 hours 
to allow flavors to blend.
Makes 2 1/2 cups.
Barbecue Butterflied Leg of Lamb
2 cups prepared barbecue sauce Approximately 6 pounds leg of lamb, 
boned and butterflied 1/2 teaspoon garlic powder 1/4 teaspoon pepper